Quick Cucumber Kimchi
- Sara
- Mar 18
- 2 min read
This Quick Cucumber Kimchi is a fantastic dish to enjoy spicy Korean vegetables in a pinch, without the fermentation process. And, let's face it. Authentic kimchi is loaded with garlic. For those on a low-or moderate FODMAP diet, kimchi is off the menu. And, even if you're not a FODMAP follower, there are days you just don't feel like smelling like a giant garlic clove. Here's a recipe pumped full of gochugaru (a slightly fruity hot Korean pepper), lots of ginger, and sesame to soften it all and bring out cooleness of the cucumbers. Tastes great in rice or poke bowls and also makes a great crunchy snack.
This is nothing more than sliced cucumbers in an easy marinade. Invest in a pouch of Korean gochugaru (red pepper powder). It has a distinct flavor that cannot be substituted by your regular American pantry cayenne or red pepper flakes. Gochugaru is also the key to my low-FODMAP Gochujang Paste. You can sprinkle it into Asian noodle dishes, or even give a rice bowl a dusting of this powder as a low-fat, low-sodium seasoning.
Before adding the marinade to the cucumbers, be sure to "sweat" your cucumbers. This means you slice them, put them in a colander and coat them with a dusting of salt, which will draw excess water from the cucumbers. After about 20 minutes, rinse off the salt water, lightly pat dry and add your marinade. That's it! You actual hands-on time is less than 10 minutes! Quick Cucumber Kimchi will last refrigerated for about 4 days.
Authentic kimchi is fermented, taking several months to make in the traditional methods. That fermentation is not present in this Quick Cucumber Kimchi, but also lacking are the health benefits you can gain from fermented foods. While cucumbers, sesame seeds, ginger, and pepper provide their own health benefits, do not use this recipe as a substitute for fermented foods if you're trying to get more fermented foods in your diet.
Quick Cucumber Kimchi is fantatic for a low-FODMAP diet or someone wanting flavor without reeking of garlic. The coolness of the cucumber is a beautiful juicy contrast to the heat of the peppers and ginger. Think of Japanese cucumber salad, but punched with spice. Delish!
If you try this vegan, gluten-free, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and a comment below. We'd love to hear from you!
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